![Pasta Salad with Feta and Herbs Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/NXLBcnH5ELSTXRBYfT93XbAFEs4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pasta-salad-with-feta-and-herbs-FT-RECIPE0820-592aa633678c4d7699aa92733a1bd225.jpg)
Ingredients
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1 pound uncooked penne pasta
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5 ounces feta cheese, crumbled (about 1 1/4 cups)
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1/2 cup buttermilk
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1/4 cup mayonnaise (such as Duke’s)
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2 tablespoons Louisiana-style hot sauce (such as Crystal)
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1 tablespoon grated lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons)
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1 1/2 teaspoons kosher salt
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1 teaspoon grated garlic
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1/2 teaspoon black pepper
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4 cups torn mixed tender fresh herbs (such as basil, mint, dill, and chives)
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1 1/2 cups thinly sliced celery
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1 cup cherry tomatoes, halved
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1/2 red onion, cut in half lengthwise and thinly sliced (about 1 cup)
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3/4 cup salted roasted sunflower seed kernels
Directions
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Cook pasta according to package directions. Drain and rinse pasta under cold running water; drain well.
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While pasta cooks, stir together feta, buttermilk, mayonnaise, hot sauce, lemon zest and juice, salt, garlic, and black pepper in a medium bowl.
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Transfer pasta to a large serving bowl. Add buttermilk dressing, torn herbs, celery, tomatoes, red onion, and sunflower seeds, and toss well.
Make Ahead
Pasta salad can be made 1 day ahead and stored in an airtight container in refrigerator. Toss with herbs just before serving.
Notes
Stir 1 tablespoon plain whole-milk Greek yogurt into 7 tablespoons milk as a substitute for buttermilk in this recipe.
Suggested Pairing
Full-bodied California Chardonnay.